Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43918784" target="_blank" >RIV/62156489:43210/20:43918784 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.5219/1361" target="_blank" >https://doi.org/10.5219/1361</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1361" target="_blank" >10.5219/1361</a>

Result language

angličtina

Original language name

Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Original language description

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p &gt;0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 degree C at 5.4 log CFU.g-1. During storage, there was an increase (p &lt;0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p &lt;0.05) by both the storage period and storage method (temperature regime).

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

1131-1136

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85098204672